Grandad's Orchard Sour Recipe
horse soldier bourbon, applejack brandy, macadamia apple butter, lemon
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare macadamia apple butter integration
If the macadamia apple butter is thick, warm a small amount (about 1 teaspoon) between your fingers or briefly microwave 3–5 seconds to loosen. Combine the 0.5 oz macadamia apple butter with 0.25 oz simple syrup in a small mixing cup and stir vigorously until smooth and pourable.
Build and shake
Add 2 oz Horse Soldier Bourbon, 0.75 oz applejack brandy, 0.75 oz fresh lemon juice, the macadamia apple butter + syrup mixture, and 2 dashes Angostura bitters into a cocktail shaker. Add enough ice to fill the shaker about two-thirds (roughly 1 cup). Shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and slightly frosted.
Strain
Double-strain the mixture through a fine mesh strainer into a chilled rocks glass filled halfway with crushed ice (about 1/2 cup). Double-straining removes any solids from the apple butter and yields a smooth texture.
Adjust sweetness
Taste and, if needed, add up to an additional 0.25 oz simple syrup (or a quick bar spoon) to balance the tartness of the lemon and the strength of the spirits. Stir gently 3–4 rotations to combine without over-diluting.
Garnish & Finish
Garnish the cocktail with a thin apple slice floated on top. Sprinkle the crushed toasted macadamia nut along one edge of the apple slice or rim for aroma and texture. Optionally, express a lemon twist over the drink and drop it in for an aromatic finish.